Dine originals Week Menu March 8-14, 2010
First Course
Pan – roasted Brussels Sprouts with a apple cider reduction, country ham, toasted almonds, and gruyere cheese
Fried Oysters with horseradish scented braised cabbage, tomato marmalade, and tartare sauce
House Salad with spiced pecans, poached pears, and Gorgonzola vinaigrette
Second Course
Graham Cracker Crusted Flounder with green beans, butternut squash risotto, and a brandy-brown butter sauce
Oven-roasted Sunchokes with a braised fennel, Swiss chard and oyster mushroom ragout, a toasted barley cake, grilled scallions, and Parmigiano-Reggiano cream
Filet of Ribeye and Braised Veal Cheek with sour cream mashed potatoes, sautéed spinach, and a red wine black pepper reduction
Third Course
Lemon Gingersnap Tart
Lemon custard tart with gingersnap cookie crust, fresh berries, whipped cream, and passion fruit sauce
Brandy Chocolate Torte
Chocolate graham cracker crust, sweet chocolate and brandy mousse filling, orange caramel sauce, fresh berries and whipped cream
G. Michael’s Cobbler
Granny Smith apples, fresh cranberries, and plump raisins in a brown sugar butter sauce, topped with oat streusel and Jeni’s Salty Caramel ice cream
Join us for Happy Hour
Monday-Friday
4:30-7:00
$5 Martinis, $2.95 Draft Beer (Imports and Micro Brews), $4 House Wine
$6 Small Plates
Sunday
4:30-Close
$5 Martinis, $2.95 Draft Beer (Imports and Micro Brews), $4 House Wine

